Baby aubergines are fruits with many little seeds and a lovely purple skin. If a larger aubergine is used try to cut them into portions or slices to resemble baby aubergines.

If you find it easier, cover the pan and gently simmer the curried aubergines on the hob rather than use the oven.

Cooks Know How: Frying in hot oil sears the surface of the aubergine and adds some flavour from the browning that takes place. Frying also adds flavour and moistness to the onions as they start to caramelise and taste sweeter. Hot oil aids the development of flavours that emerge from the spices, garlic and ginger. Once the tinned tomatoes are added the whole mixture resembles a stew where all the ingredients need to blend and harmonise as the aubergines themselves become tender. The structure of the aubergines is softened during the cooking but they retain their shape. I believe it is nice to keep them whole as their texture is reminiscent of soft meat. The coriander leaves add a wonderful flavour to the stew. Harminder’s favourite dish is tasty and comforting and is excellent as a dish in its own right or as an accompaniment to meat or fish mains.

Increasing vegetables in the diet is healthy and an inexpensive way to increase the vitamin and minerals. Aubergines supply some vitamin A and calcium.

Next Time

Try including some sliced mushrooms as an extra and serving this with hot naan breads. Curried aubergine is just as tasty when cold and drizzled with oil to accompany a salad.